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CACEREÑAS BLACK OLIVES TAPENADE

This month we propose you a recipe with one of the most renowned specialties of Aceitunas Cazorla: Cacereñas black olives.

INGREDIENTS

• Cacereñas Black pitted olives – 150 gr
• Roasted Sunflower seeds – 40 gr
• Roasted Pumpkin seeds – 40 gr
• Olive oil – 50 gr approx. (Throw until the desired texture)
• Oregano – A teaspoon

 

ELABORATION

Roast pumpkin and sunflower seeds in the oven (10 to 12 minutes at 180 ° C).
Drain the olives.
Blend all ingredients except the oil.
Pour the oil slowly until obtaining a creamy texture.
Save the pate in a covered container in the fridge and let stand for 1 to 2 hours.

 

NOTES AND TIPS

The tapenade can be stored in the fridge for about two weeks.

Recipe: https://cocina-casera.com/olivada-tapenade-o-pate-de-olivas-negras/

*Image Font: flickr

By | 2016-08-30T08:31:47+00:00 30 أغسطس 2016|غير مصنف|0 Comments